1. Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 6–8 minutes, stirring occasionally, until the vegetables soften and the onions are translucent.

2. Bloom Spices: Add the minced garlic, red pepper flakes, and dried thyme. Cook for 1 minute until fragrant. Do not let the garlic burn.

3. Simmer Base: Stir in the drained cannellini beans and the vegetable broth. Increase the heat to bring the soup to a boil, then reduce heat to low, cover, and simmer for 15 minutes to let the flavors meld.

4. Creamify (The Secret Step): Transfer about 1 cup of the soup (beans and broth) to a blender and blend until completely smooth. (Alternatively, use an immersion blender directly in the pot for just a few pulses). Pour the blended mixture back into the pot. This creates a rich, creamy texture without adding cream or flour.

5. Add Greens: Stir in the chopped kale. Simmer gently for 3–5 minutes, or until the kale is wilted and tender but still vibrant green.

6. Finish: Remove from heat. Stir in the fresh lemon juice—this acidity wakes up the earthy flavors. Season generously with salt and black pepper to taste.

7. Serve: Ladle into bowls and top with a dusting of Parmesan cheese (if using) and a slice of crusty gluten-free bread.